Home-style lamb curry

Home-style lamb curry

  • 1
  • 2
  • 3
  • 4
  • 5
(13 ratings)

Prep: 15 mins Cook: 1 hr, 50 mins

Easy

Serves 4

Storecupboard spices along with puréed onions, garlic and ginger create an authentic flavour in this tender lamb curry that's rich in iron and 2 of your 5-a-day

Nutrition and extra info

  • Gluten-free

Nutrition: per serving

  • kcal470
  • fat29g
  • saturates10g
  • carbs11g
  • sugars8g
  • fibre3g
  • protein39g
  • salt0.3g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • thumb-sized piece ginger, ½ cut into matchsticks, the rest left whole
    Ginger

    Ginger

    jin-jer

    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 2 onions, quartered
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 4 garlic cloves
  • 2 tbsp rapeseed oil
    Rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

  • 1 cinnamon stick
  • 1 tbsp ground coriander
  • 1 tsp ground cumin
    Cumin

    Cumin

    q-min

    An aromatic spice native to eastern Mediteranean countries and Upper Egypt. This warm,…

  • 1 tsp ground turmeric
  • ½ tsp fennel seeds
    Fennel seeds

    Fennel seeds

    feh-nell seeds

    A dried seed that comes from the fennel herb, fennel seeds look like cumin seeds, only greener,…

  • 750g leg of lamb, diced
  • 400g can chopped tomatoes
  • 1 red chilli or green chilli, deseeded and sliced
  • small bunch coriander, stalks finely chopped, leaves roughly chopped
  • basmati rice and mango chutney or raita, to serve

Method

  1. Put the whole piece of ginger, the onions and garlic in a food processor with 300ml water. Blitz to a smooth purée. Scrape down the sides with a spoon and blitz again to make it as smooth as you can. Tip into a deep sauté pan, cover with a lid and simmer for 15 mins. Remove the lid and cook for 5 mins more, stirring occasionally. By now the liquid should be all gone. If not, cook a little longer.

  2. Add the oil to the pan with the rest of the ginger. Turn up the heat and fry, stirring, for 3-5 mins until it starts to colour.

  3. Stir in the spices and add the lamb. Stir-fry until the lamb changes colour. Tip in the tomatoes with a can of water and the chilli, season well, cover and leave to simmer for 1 hr.

  4. Stir in the coriander stalks, re-cover and cook for a final 30 mins until the lamb is tender. Add a splash of water if necessary to loosen the consistency as it cooks. Stir in the coriander leaves and serve with basmati rice and mango chutney or raita.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Annabellenolan
8th Jan, 2017
5.05
This curry was delicious and seemingly foolproof - I read the recipe wrong and didn't quite get the order right but it still turned out to be amazing, really authentic taste. I halved the recipe as there was only 2 of us and it didn't cause any issues either.
monza
1st Dec, 2016
5.05
I did add water to the onion/garlic blend. I did not measure it. Just added enough to make it a slurry. Then I added a touch more while in pan to make it a little thinner. I think the issue most are having is due to variation in onion sizes. Once I added the spices- it was curry paste! I was so excited- I didn't know it would form a paste. Added chopped green beans, diced carrot (3), and a few grape tomatoes (just to use them up as they weren't going to last). This recipe came out great for me. So glad i got a surprise lesson for curry paste base.
vipersmate
28th Nov, 2016
Brilliant curry agree leaving the water out at the beginning and adding a splash of oil produces a fantastic paste. My wife enjoyed it very much and look forward to enjoying it as a regular meal.
Wharfedalemum
23rd Nov, 2016
5.05
I loved this curry. I didn't read any of the other comments before making it and just halved the ingredients as I used 450g lamb. I used half the water and it evaporated in the time. This made quite a dry but absolutely delicious curry. I will definitely be making it again.
Ls4711
7th Oct, 2016
5.05
As with other contributors I didn't use any water to blend the onions, garlic and ginger only a teaspoon of oil instead. I also used chicken stock with the water after the tomatoes are added. I felt th sauce was a little bland for my taste so I added an extra teaspoon of all the spices with the addition of chilli flashes and 2 tsp of tandoori garam masala. What a transformation. Really enjoyed it and will be making again....
Roccocharles
30th Sep, 2016
5.05
Oh and further to my comment below, I added a tiny bit of water, but I had to pour it away. So I think it needs NO WATER with the ginger, garlic and onion mixture, so you can actually sauté it with a bit if oil.
Roccocharles
30th Sep, 2016
5.05
This was great! Not too hard to do, and I was pleased I already had all of the ingredients besides the lamb, which is the only thing I had to buy. I used a standard pack of diced lamb (450g?) and the same measurements for the rest of the ingredients and it was perfect, with the right amount of sauce. Me and my husband shared it. I suspect it might have been too dry had I used 750g of lamb. I will definitely make this again.
southside_wolf
10th Sep, 2016
This is an excellent curry, but as many have commented the 300ml water is unnecessary and actually does not feature in the recipe as it was originally published in the magazine. Leave that out and enjoy.
Twinklebum99
21st Aug, 2016
I didn't blend the onion and garlic as my blender has broken. And also wanged it in the slow cooker. Really tasty but too much water. Will remember for next time but will definitely make again x
Noony
30th Jul, 2016
Really enjoyed this but made a fair few changes. Now the family's favorite curry. Firstly roughly cut whole of the Ginger and put it in the blender (dont bother with the matchsticks), 300ml of water is stupid and will make slop. Add 100ml of vegetable oil and 3 Tbsp of water instead. The most important part :) fry the paste until golden before adding the spice.Rather than the can of water add 1.25 cans of chicken stock. I had fresh stock on hand but anything will do.Where it says season well, if you have used chicken stock I would add 1/2 to 3/4 tsp of salt. Be careful, easy to over do it. Not the healthiest but I would happily eat this in a restaurant.

Pages

Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
wittykook
12th Oct, 2016
OK, so my comment is sort of negative too. Why on earth would you use Rapeseed Oil when it's really bad for you? Industrialized to the hilt and it's the same stuff that was used to make the mustard bombs in WW11. Canola Oil. Canadian Oil. ( Disguised, ) Most Indians use either Ghee or Coconut Oil, far far better and YES! Eliminate the water!NOT an authentic Curry at all.
regaljester
30th Jun, 2016
The onion, ginger and garlic need to be blended to a paste using a table spoon of oil instead of water.